11.28.08
Chocolate Pecan Pie: My new favorite dessert!
Well, I used the Ghiradelli recipe (link is in previous post), and boy am I glad the dice roll gave me the right one!
It’s not exactly like the one I had at Arroyo Chop House, but in terms of a pie on its own, it is extremely good (for a non-pie lover like meeee)! I didn’t have light corn syrup, so I used the dark stuff I had in the pantry – and I didn’t blow anything up or anything. I followed the rest of the recipe to a TEE (oh, except for layering pecans on the bottom of the pie, as well – gotta love pecans, right?), and:
The crust was not homemade (bought it frozen/pre-made from the grocery store – Marie Callendar’s brand). Not having a food processor handy or a pastry cutter, makes homemade pie crust making, a breeze for me. Just skip it! :-b
Oh, and let me highly recommend using the French preparation method of “mise en place”, which I used to pronounce “mee-seh en plossay”, until I just wikipedia’d it. Oops! I like the sound of my pronounciation better. It really rolls off the tongue in a sing-songy way. The French (correct) way, sounds very stuck-up. Being stuck up, ain’t cool, man. It just ain’t cool.
Basically, it is a phrase that means to measure all of your needed ingredients for a recipe, prior to starting. So, you can use little bowls or cups to place everything you need around you, in the correct measurements, all ready to follow the directions and start going at it! I used this method with the pie, and it made everything so much more organized, cleaner, and no more triple checking the recipe back and forth. Oh, and it made the dish washing a lot more organized too. Yes, haven’t you heard or organized dishwashing?
http://en.wikipedia.org/wiki/Mise_en_place
Here are little bowls, that would be great for this method (stainless steel, or glass):
11.26.08
What’s on YOUR menu?
Those who know me, know that food is almost my American Idol. I love reading menus, looking at vibrant plate presentations, chomping on the yummies – and also, cooking it all up on my own. Even if I am not such a great cook. 
It’s ok, I know how to knit though. Sort of.
We will be having a small Thanksgiving.. parents and some extended family. It will be my first time cooking Thanksgiving dinner by myself – but at least only a few people will have to suffer through the guinea pigs I’ve made them into. A small menu, to match:
Turkey, duh! I will be brining this tonight, using this recipe (but like quadrupling it for our giant turkey… Thanks Dad for buying a 21 pound turkey when we only need to feed about five! – skewed my recipe, man.. hehehe)
The peach glaze will also be used – I watched her make it on TV, and yes, I began to slowly drool. Doesn’t it look juicy and perfectly sweet?
We will not be partaking in any stuffing/dressing rituals this year. We’re not even originally American, so it’s ok that way. That’s what I heard-read somewhere, sometime. In my past life. Truth be told, my dad doesn’t like stuffing. I know, but let’s not dwell on that tonight, shall we? Why not make a lower carbed meal, anyhow? More room for wine, pie, and mashed tatoes! So, while watching the above episode of the turkey brine/glaze, Sunny Anderson tempted me into willingly and acceptingly swapping the stuffing side, for this cheesy mushroom and broccoli casserole. My dad is so glad he is paying for the Foodnetwork channel, now. Here is the recipe:
Cheese? Mushrooms? Broccoli? SOLD to the lady in the third row. That would be me, by the way. I like third rows. You’re not in teacher’s pet vicinity, and you’re not in the flunkies vicinity.
On to the mashed potatoes. I don’t have a recipe for this, as my mom is actually going to concoct some together. She’s good at concocting. Potatoes, butter, salt, and maybe a splash or ten of half and half if we’re feeling like having a love-affair with the treadmill.. And lots of fresh pepper. And a scoop, because it has to look pretty.
Sumptin sumptin like this? But this is like the magicial castle of mashed potatoes. Not something I’ve ever been able to make.
So, how about we roll up our sleeves and pretend that the cranberry sauce is going to make us slaves to the stovetop? Let me just say, I used to deeeeeeeeeespise cranberry sauce. Gross, gelatin masked make-believe pellets of cranberries, tinged with a scent of can metal, and ending in mish mash of dreary red globs of goo. Then, I discovered fresh cranberry sauce from Trader Joe’s. Oh goodness gracious heaven of all sweet and loving angels of the fluffy clouds! THIS is cranberry sauce!? You mean, it doesn’t look like gelatin, dreary goo? In real life? I can answer that. No! It’s a sweet, tangy, textured, amazingly satisfying blend of the beautiful cranberry fruit! BUT, this year, I am taking it even a step further. Fresh, homemade cranberry sauce. And the recipe seems not only easy, but I may be able to pull it off with a blindfold and one hand tied behind my back. I’ll report back on Friday. Here you go:
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=4830
I was never a fan of pecan pie. If I ever saw one, the pie would mysteriously lose all of the pecans, and be left with the gelatin ickyness (notice a pattern with the gelatin aversion?.. I just did). But last Friday, John and I went to Arroyo Chop House for dinner. First off, that place just plain ROCKS. I won’t be able to properly describe how much I loved that place. So just leave it at, just plain ROCKS. BUT, I will hint towards our dessert – which was a chocolate pecan pie. I was slightly hesitant on it, thinking it might contain the said gelatin texture, but nooooooo way. It was a thick, decadent, rich chocolatey goodness, with full-sized pecans layered throughout this outstanding creation. So, I had to had to had to find a similar recipe to recreate for Thanksgiving. I am so excited, but also ready to let myself right down to the same spot I end up after most of my baking expeditions. I don’t know which recipe I will use, but these sound close.
Here’s a picture of one… but the darned thing doesn’t come with a recipe! Fooey! But this would be IT!
Happy Thanksgiving!
